Prep 20 mins
Cook 50 mins
I used a gugelhupf pan here, but you can just use a round 7-inch cake pan. If you’d like to lower the glycemic index, you can omit raisins and replace coconut sugar with erythritol or xylitol. This cake is pretty moist and does crumble a little when you slice it, so please don’t make the batter too loose by adding too much applesauce. This cake is good with ice cream (vanilla, rum raisin, salted caramel, dulce de leche, etc.). Fore more healthy, gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
- 2 apples, chopped (small)
- 2 tablespoons lemon juice (from 1/2 lemon)
- 1⁄2 cup raisins
- 2 tablespoons coconut sugar crystals
- 1⁄2 teaspoon cinnamon
- 2 tablespoons water
- 2 tablespoons rum
- 1 cup almond meal
- 1 cup coconut flour
- 1⁄2 cup coconut sugar
- 1 teaspoon baking powder
- 2 eggs, beaten
- 6 tablespoons unsalted butter, melted
- 2 -4 tablespoons applesauce
- 1⁄2 teaspoon almond extract
- 1⁄4 cup walnut pieces (optional)
- powdered sugar, for dusting (optional)
- cooking spray, for coating the pan
- In a small sauce pan, place apple pieces, lemon juice, raisins, sugar, cinnamon, and water and cook under medium heat for about 10 minutes until the apples become soft.
- Add rum and mix. Turn off heat and set it aside.
- Preheat oven to 350ºF/180ºC degrees and spray the cake pan with oil.
- In a bowl, combine almond meal, coconut flour, sugar, and baking powder.
- Add beaten eggs, melted butter, apple sauce, and almond extract and mix.
- Add the apple and raisin mixture and walnut pieces (if using) and mix.
- Bake for about 40 minutes.
- When the cake is no longer hot, remove from the pan and cool on a wire rack. Dust with powdered sugar (optional).
- Infuse love, slice and serve.